Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and will be just as juicy. Simply slice them to an even thickness before dredging and frying.

What if I can’t find sun dried tomato pesto?

No worries! You can blend a few sun dried tomatoes with a bit of olive oil, garlic, parmesan, and basil to create a quick homemade version. Regular tomato pesto or even basil pesto will also work if that’s what you have.

How do I prevent the sauce from becoming too greasy?

Be sure to pat the sun dried tomatoes dry to remove excess oil, and don’t add extra oil beyond what’s needed for searing. The right balance makes all the difference.

Can I make this dish ahead of time?

Yes, this recipe reheats beautifully. Just store the chicken and sauce together, and gently reheat when ready to serve. Add a splash of cream to loosen the sauce if needed.

Creamy Sun Dried Tomato Chicken Recipe

Description

Creamy Sun Dried Tomato Chicken is a delicious, restaurant-style main course featuring juicy, golden chicken breasts nestled in a rich, sun dried tomato and basil cream sauce, elevated by parmesan and aromatic Italian seasonings. This quick 35-minute recipe is perfect for a cozy weeknight dinner, offering robust flavors with a touch of elegance.

Ingredients

Scale

For the Chicken

2 x 250g/9oz chicken breasts (bring to room temp 15–30 min before using)
1/4 cup (35g) plain flour
1 1/2 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp sun dried tomato oil (from the jar; or substitute olive oil)

For the Sauce

1 Echoalion/Banana shallot, finely diced (or 2 small regular shallots)
60g (1/4 cup) sun dried tomato pesto (store-bought or homemade)
180ml (3/4 cup) chicken stock
180ml (3/4 cup) double/heavy cream
125g (1 cup / 4oz) sun dried tomatoes, thinly sliced and patted dry
30g (1/3 cup) freshly grated Parmesan cheese
1/2 small bunch fresh basil, finely chopped

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Instructions

Prepare Chicken: Horizontally slice both chicken breasts right through the centre to create 4 even-sized cutlets. This ensures they cook quickly and evenly.
Coat the Chicken: In a large shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and pepper. Dredge each chicken cutlet through the flour mixture to coat fully, then shake off excess and set aside.
Sear Chicken: Add the sun dried tomato oil to a large pan over medium-high heat. Once hot, place the chicken in the pan and fry on each side for about 3-4 minutes until golden and just cooked through. Set cooked chicken aside on a plate. Lower heat to medium.
Build Sauce Base: Add the diced shallot to the remaining oil in the pan. Sauté until soft and golden.
Combine Sauce Ingredients: Stir in the sun dried tomato pesto, then pour in the chicken stock and heavy cream. Add the basil, Parmesan, and sun dried tomatoes. Mix well to ensure the oils emulsify into the sauce.
Thicken Sauce: Simmer the sauce for a couple of minutes until it begins to thicken. Stir in any juices released from the resting chicken, and season to taste.
Coat & Serve Chicken: Return the chicken to the pan, making sure to coat each piece in the creamy sauce. Gently warm the chicken through for 1-2 minutes, then serve and enjoy!

Notes

Slicing the chicken into thinner cutlets helps them cook faster and ensures juicy results.
Use oil from the sun dried tomato jar for extra flavor, but regular olive oil is fine in a pinch.
Pat sun dried tomatoes dry to avoid excess oiliness in the sauce.
Store-bought or homemade sun dried tomato pesto both work well; Sacla brand is recommended.
This recipe is portioned for four servings; nutrition is calculated per serving, not including any sides.
Pairs well with small potatoes or a fresh salad.

Nutrition

Serving Size: 1/4 recipe
Calories: 598 kcal
Sugar: 14.75g
Sodium: 775mg
Fat: 38.53g
Saturated Fat: 14.867g
Unsaturated Fat: 20.515g
Trans Fat: 0.012g
Carbohydrates: 26.47g
Fiber: 4.6g
Protein: 39.63g
Cholesterol: 161mg